CHEMICALLY LEAVENED DOUGH COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATUE INACTIVE YEAST

摘要

Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.